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Topic: Homebrew clubs (Read 1467 times)

In collegiate cycling they let professionals compete. Obviously, they were really fast, and obviously, it really sucked to compete against them if you weren't a professional. So, I don't really think it's appropriate for probrewers to enter homebrew comps at all, regardless of what equipment they use.

I agree. Don't we always say that it isn't the equipment that makes great beer but rather the brewers' knowledge, skills, and ability. I am going to make a BIG assumption that if someone is a professional brewer that they already have that going for them.

We currently have 3 professional brewers in our club. I sincerely hope they remain active as I think it brings a lot to the group. By summer there may be a couple more. For our club only competitions, we have decided that anything brewed by anybody, anywhere with a total batch volume of 20 gals or less is acceptable.

We like to encourage as many entries in competitions as possible, and why not let the Pro-B's use the competition to get feedback on their experimental brews?

On the other side of it, we've got members whose home set ups would be the envy of any Pro. Should they be disqualified because they've got more "professional" gear? Not for this club! We'd rather show them just what can be done with an old blue cooler.

In collegiate cycling they let professionals compete. Obviously, they were really fast, and obviously, it really sucked to compete against them if you weren't a professional. So, I don't really think it's appropriate for probrewers to enter homebrew comps at all, regardless of what equipment they use.

I agree. Don't we always say that it isn't the equipment that makes great beer but rather the brewers' knowledge, skills, and ability. I am going to make a BIG assumption that if someone is a professional brewer that they already have that going for them.

I think it is a BIG assumption. While our Amber is great, and sells quicker than we can brew it, this past winter our winter warmer was a dud for sure. And, I don't really charactorize myself as a "pro brewer," I'm a homebrewer who can legally sell beer.

I enter homebrew competitions when I want high-quality, objective feedback on a recipe. How else am I supposed to get it?

What's the difference between a professional brewer and a home brewer who's been brewing on the same system twice a week for a decade? Other than that the dedicated home brewer is more familiar with his equipment, I mean.

Don't probrewers have their own competitions? It sounds kinda like those weird college guys who still hang out at their high school.

I don't know if it is possible but I would love it if some enterprising homebrewer got his beer into the GABF and won!! With all the nanobreweries popping up I think it is in the realm of possibility.....

I'm not too bothered by it because a lot of pro brewers are brewing what the head brewer or owner is telling them to brew so they are not let loose to brew their own ideas and own techniques at work like they can at home. Think about the homebrewers who work at the BMC breweries. They can't brew craft styles in those breweries so I don't see a reason why they should be excluded from competing alongside the rest of us.